INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2015
·Vol. 50
·期 10
·2290-2296
·
IF 1.384
Rana Muhammad Aadil,Xin-An Zeng,Amjad Ali,Feng Zeng,Muhammad Adil Farooq,Zhong Han,Saud Khalid,Saqib Jabbar
Summary Grapefruit juice was investigated using pulsed electric fields (PEF) with (electric field strengths: 0, 5, 10, 15, 20 and 25 kV cm −1 ; flow rate: 80 mL min −1 ; pulse frequency: 1 kHz at 40 °C for 600 μs). Total phenolics, DPPH, total antioxidant capacity (TAC), total anthocyanins, total carotenoids, sugars and physicochemical properties of grapefruit juice were studied. In addition, the effect of PEF treatment on micro-organisms was also observed. Results indicated that no significant change was observed in pH, Brix, titratable acidity, sugars, total anthocyanins and colour attributes with the increase in pulsed electric strength as compared to control treatment. However, significant decrease in nonenzymatic browning (NEB) and viscosity while an increase in cloud value, DPPH, TAC, total phenolics and total carotenoids, while reduction in the activity of micro-organisms, was also observed with the increase in pulsed electric strength as compared to control treatment. This study suggested that PEF at 25 kV cm −1 could improve the quality of grapefruit juice.
研究领域:
食品科学
·
生物技术
✓ 已验证
产品关联
DOI
高影响因子
RSC Advances
·
2017
·Vol. 7
·期 32
·19464-19478
·
IF 3.108
Enbo Xu,Zhengzong Wu,Aiquan Jiao,Jie Long,Jingpeng Li,Zhengyu Jin
The simultaneous extrusion and enzymatic hydrolysis (bio-extrusion) processing of starchy food materials shows better bioaccessibility of various bioactive compounds, while its mechanism as well as the conditions controlling it are still undetermined for industrial application. The aim of this study was to investigate the influence of bio-extrusion on the kinetics of total phenolics as rapid starch gelatinization occurred. Glutinous rice was primarily extruded with/without thermostable α-amylase (0–1‰) at different feed rates (F, 1.5–3.0 kg h−1), screw speeds (N, 100–200 rpm), moisture content (M, 22–38%) and barrel temperature (T, 80–100 °C). High-efficiency enzymatic extrusion (with F and N as independent variables) was then conducted using response surface methodology when controlled T and M were consistently stable for enzymatic activity. F, N, M and T all affected the degradation rate constants of phenolics (kP) and starch (kG). The original positive relationship between kP and kG was inverted when amylase was introduced into the extrusion process. The activation energy (E) of total phenolic destruction increased from 37.49 to 70.30 kJ mol−1, mainly because of the great decrease in die pressure, special mechanical energy and shearing action caused by the enzymatic hydrolysis of starch.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF STORED PRODUCTS RESEARCH
·
2025
·
IF 2.8
Jia-Ke Li,Deng-Ju Cai,Hang-Yu Zhao,Yu-Xiang Ma,Xiao-Shuang Cai,Hua-Min Liu,Run-Yang Zhang
Tiger nut is a valuable source of vegetable oil. Storage is a crucial factor that influences the retention of its quality during industrial processing. This study aims to investigate the effects of storage (0–180 days, and 15 °C–35 °C) on lipids in tiger nut. Results indicated that oil yield remained stable (18 %–19 %) throughout the storage period. At higher temperatures (35 °C), the content of phospholipids decreased more significantly. Overall, the levels of endogenous compounds, i.e., phospholipids, tocopherols and total phenols, in the tiger nut slightly declined during storage. The oil extracted from stored tiger nut retained strong physicochemical properties and exhibited high oxidative stability (induction period: 51.04–58.50 h). These findings provide a valuable data foundation for comprehensively understanding the lipid profile of tiger nut and oxidative stability in tiger nut oil.
研究领域:
食品科学
·
油脂化学
·
采后技术
·
植物生物化学
✓ 已验证
DOI
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Yi Luo,Min Zhang,Ziye Zhu,Wenhui Zhang,Shenghua Ding,Xinping Lin,Xiangyu Sun,Tingting Ma
The effects of early harvesting (EH) on storage characteristics, nutritional quality and metabolite profiles of kiwifruit at harvesting, room-temperature post-ripening, and low-temperature post-ripening (LTP) modes were comprehensively investigated. Overall, EH resulted in significant losses of soluble solids and dry matter, and significantly higher decay and weight loss rates after post-ripening. Meanwhile, during LTP, EH caused higher cold sensitivity in fruit manifested by higher incidence and index of chilling injury, also led to severe loss of ascorbic acid and total phenolics. Additionally, EH induced insufficient accumulation of organic acids, sugars, and amino acids in fruit at harvest, as well as an enrichment of bitter flavonoids, impairing fruit flavor. Remarkably, EH upregulated flavonoids, phenolic acids, lignans and coumarins, terpenoids, and alkaloids metabolites, particularly under LTP mode, which might be a potential pathway of fruit response to cold adversity. Six metabolites were screened as potential biomarkers to differentiate normal and early harvested kiwifruit.
研究领域:
园艺学
·
植物生理学
·
食品科学
·
代谢组学
·
采后生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Bioscience
·
2020
·
IF 3.067
Tao Wang,Lihua Liu,Aizhan Rakhmanova,Xin Wang,Yuanyuan Shan,Yanglei Yi,Bianfang Liu,Yuan Zhou,Xin Lü
The stability of total phenolics, flavonoids and betalains , as well as antioxidant capacity of red beetroot during jam processing, storage and in vitro gastrointestinal digestion were measured using spectrophotometry . Results suggested that jam processing led to a significant reduction of total phenolics (13.8%), betalains (56.3%) and antioxidant capacity (13.2–28.2%), but a significant increase of total flavonoids (99.3%). After storage at 4 °C for 90 days, the losses of total phenolics, flavonoids, betalains and antioxidant capacity were 33.9, 10.6, 7.9 and 9.7–35.7%, respectively. In addition, jam processing improved the bioaccessibility of total phenolics, flavonoids, betalains and antioxidant capacity using in vitro simulated gastrointestinal digestion analysis. The results of this study suggested that the main bioactive compounds of red beetroot including phenolics, flavonoids and betalains, could be partially preserved during jam processing and storage, with higher levels of bioaccessibility. Therefore, the red beetroot was a promising material for the development of functional foods.
研究领域:
食品科学
·
营养学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
Botanical Studies
·
2014
·Vol. 55
·期 1
·1-8
·
IF 0.809
Lin Jian,Li Xican,Han Lu,Li Fei,Lu Wenbiao,Bai Ye,Chen Dongfeng
Background In the study, Folium Sennae (FS) was firstly extracted by various solvents to obtain five FS extracts. Then, five FS extracts were evaluated for the protective effects against •OH-induced DNA damage, antioxidant abilities in vitro, and chemical contents using various methods. On this basis, the correlation graphs between the pharmacological effects and chemical contents were plotted to obtain the correlation coefficients (R values). Finally, in order to obtain biological evidence, ethyl acetate extract of FS (EAFS) was investigated for the protective effect against •OH-induced MSCs (mesenchymal stem cells) damage using MTT (3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl) assay. Results The pharmacological assays indicated that five FS extracts could effectively protect against •OH-induced DNA damage. The correlation analysis suggested that the average R values of total phenolics, total anthraquinones, aloe-emodin, rhein, and emodin were respectively 0.843, 0.833, 0.753, 0.820, and 0.784, while those of total sugars and total saponins were respectively 0.103 and 0.0068. The mechanistic analysis revealed that five FS extracts could also scavenge •OH, •O 2 – , DPPH• & ABTS• + radicals, and reduce Cu 2+ to Cu + . MTT assay revealed that the viability of MSCs which were treated with •OH radicals has been effectively protected by EAFS (3 and 30 μg/mL). Conclusion On this basis, it can be concluded that: ( i ) Folium Sennae exhibits a protective effect against •OH-induced damages to DNA and MSCs; ( ii ) The effects may be attributed to phytophenols (especially aloe-emodin, rhein, and emodin), not sugars or saponins; ( iii ) They exert the protective action via hydrogen atom transfer (HAT) and/or sequential electron proton transfer (SEPT) mechanisms which make phenolic –OH moiety be oxidized to stable semi-quinone form; ( iv ) The stability of semi-quinone form can ultimately be responsible for the protective or antioxidant effect of phytophenols.
研究领域:
药理学
·
生物化学
·
细胞生物学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2019
·
IF 3.714
Xianli Gao,Ermeng Liu,Junke Zhang,Mingquan Yang,Sui Chen,Zhan Liu,Haile Ma,Feng Hu
To elucidate the effects of sonication on the antioxidant activities of compounds in soy sauce , sonication at 68 kHz (60 W/L/10 min/8 circles) was employed during moromi fermentation. Sonication enhanced four antioxidant indices of soy sauce from 5.29% to 24.29%, which were attributed to the significantly higher levels of free amino acids (FAAs, 12.45%), total phenolics (26.71%) and 1–3 kDa peptides (12.28%) in sonicated moromi. Amongst them, FAAs contributed 65.88% and 53.45% to the enhanced metal ion chelating activity and DPPH radical scavenging activity ( p < 0.05), respectively. However, Maillard reaction products and isoflavones contributed little to the enhanced antioxidant activities, because sonication slightly affected Maillard reaction products, isoflavones and β-glucosidase activities during moromi fermentation. It was concluded that cell wall of soybean was destroyed by sonication, facilitating the release of antioxidant compounds, which significantly enhanced the antioxidant activities in raw soy sauce.
研究领域:
食品科学
·
化学工程
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）